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Japanese Egg Custard Soup

This is an Atkins recipe that I found in a friends cookbook and am saving for future reference.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 300 degrees F.
  • Combine shrimp, water chestnuts, mushrooms, and scallions.
  • Divide evenly in 6 oven-safe custard cups.
  • Whisk eggs, salt, sherry and broth.
  • Divide broth mixture evenly between the cups.
  • Cover the broth in each custard cup with two leaves spinach.
  • Fill a large baking pan with 2-3 inches of boiling water.
  • Place the custard cups in the pan and cover with tin foil.
  • Bake for 30 minutes or until the mixture is set.
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RECIPE MADE WITH LOVE BY

@_Pixie_
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@_Pixie_
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"This is an Atkins recipe that I found in a friends cookbook and am saving for future reference."
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  1. Gerry
    Loving shrimp, water chestnuts and mushrooms along with the green onions made this a recipe I just had to try! Happy I did - it's a wonderfully different soup that will see to repeats. Made this with me in mind and just made half the recipe - there will be no more halving this one! Served with freshly baked bread made for a perfect lunch. Thank you Pixi for another of your great tasting recipes. Made for My-3-Chefs.
    Reply
  2. _Pixie_
    This is an Atkins recipe that I found in a friends cookbook and am saving for future reference.
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